Kuy Teav (Cambodian Noodle Soup)

Introduction

Kuy Teav is a traditional Cambodian noodle soup made with a clear broth, rice noodles, and a variety of toppings such as beef, pork, or seafood. Garnished with fresh herbs, lime, and fried garlic, this dish is a staple in Cambodian households.

Pro Tip: Use homemade broth for a richer and more authentic flavor.

Ingredients

Rice noodles (500g)
Pork or beef bones (1kg, for broth)
Garlic, minced (3 cloves)
Soy sauce (2 tbsp)
Fish sauce (3 tbsp)
Bean sprouts (1 cup)
Fresh herbs (cilantro, basil, scallions)
Lime wedges (for serving)
Fried garlic or shallots (for garnish)
Protein of choice (beef slices, pork, or shrimp)

Pro Tip: Add a touch of sugar to the broth for a subtle sweetness.

Step 1: Prepare the Broth

In a large pot, boil the pork or beef bones for 5 minutes to remove impurities. Rinse the bones and pot, then return the bones to the pot with fresh water. Simmer for 1-2 hours, skimming the surface occasionally.

Pro Tip: Add onion, garlic, and a pinch of salt to enhance the broth’s flavor.

Step 2: Cook the Rice Noodles

Cook the rice noodles according to package instructions. Rinse under cold water to prevent sticking and set aside.

Pro Tip: Toss the noodles with a little oil to keep them separate.

Step 3: Prepare the Protein

Thinly slice your choice of protein (beef, pork, or shrimp). Cook the protein in the simmering broth until just done, then set aside.

Pro Tip: For an added depth of flavor, marinate the protein with soy sauce and garlic before cooking.

Step 4: Assemble the Soup

Place a portion of noodles in a bowl. Top with cooked protein, bean sprouts, fresh herbs, and fried garlic. Ladle the hot broth over the noodles and serve immediately.

Pro Tip: Adjust the seasoning with lime juice, fish sauce, or chili paste as desired.